Italian white lasagna with chicken, prosciutto and mushrooms

Servings: 8
12 plates of lasagna
500g button mushrooms, chopped
75 g of butter or margarine
1 tbsp olive oil
2 medium garlic cloves
4 tablespoons chopped parsley
6 tablespoons tablespoons flour
2 cups milk
2 cups chicken broth
0.5 tsp salt (if bouillon cubes - salt is not necessary)
1/4 tsp white pepper
4 tablespoons cream
3 cups chicken ready, cut into cubes
150 g prosciutto (Parma ham)
350g ricotta
2 cups shredded mozzarella cheese
0.5 cups of grated Parmesan cheese
method of preparation

Preparation: 40 min

Total time: 1h 40min
Cook the lasagna plate in accordance with the instructions on the package. (Read carefully - there are plates that do not need to pre-boil). Drain, rinse in cold water and lay on paper towels. In a frying pan over medium heat, fry the mushrooms in 2 tablespoons butter and 1 tbsp olive oil until golden brown, stir every 5 minutes. Reduce heat, add the garlic and parsley and cook for another couple of minutes. Watch carefully to not become brown garlic.
Sauce: In a small saucepan over medium heat, melt the remaining 50 g of butter, add the flour, grind with butter and cook for two minutes, stirring constantly with a whisk. Add small portions of milk and broth, continuing to stir. Remove from the heat, when it begins to boil. After this time the dressing will not become thicker. Salt and pepper to taste.
Assemble the lasagna: aside 2 tablespoons of grated Parmesan cheese. At the bottom of the mold (25 x 35 cm) pour cream top with the first four plates. On the plate - a third of mushrooms, chicken, prosciutto. Sprinkle the third part of ricotta, mozzarella and Parmesan. Pour a third of the sauce.
Repeat two times the layers, ending with sauce. Sprinkle Parmesan two spoons. Bake uncovered until it's warmed up for about 40 minutes at 180 C. Remove from oven, cover and let stand 10 minutes.

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